Salmon Filleting

Mid-afternoon outside on Deck 7, the head chef treated us to a lesson in salmon filleting and preparation.

First he displayed the salmon, and kindly posed to allow for numerous camera clicks as we all snapped away. 

Next he described the filleting process. He made a slice at one end of the fish to give him a more secure edge to hold onto as he removed the skin. Soon he produced a tweezers (suggesting the crowd could borrow their wife’s eyebrow tweezers if they didn’t have one) which he used to pull out many tiny bones,

Then came the seasoning. He used a microplane to grate horseradish over one platter and sprinkled  other spices over the other.